QUAIL CASSEROLE
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- Sprinkle birds with salt. Melt 4 tbsp butter in large skillet. Place quail skin side down in skillet and brown on both sides. Place quail in deep casserole and sprinkle with paprika. Place artichokes between quail. Add 2 more tbsp butter to skillet and saute whole mushrooms. Add flour to mushrooms. Stir and add chicken stock gradually. Cook for four minutes and add cream sherry. Salt and pepper gravy to taste and then pour over quail. Bake for one hour covered at 350 degrees F.
QUAIL WITH RICE
I discovered this recipe almost 20 years ago. Quail is a family favorite every fall when my husband goes hunting. It's an elegant meal, using only one skillet, so there's hardly any cleanup or fuss. -Lenora Picolet, Dwight, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, cook bacon until partially done. Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and keep warm. Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon-pepper; bring to a boil. Place quail over rice; place one bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes or until the rice is tender and quail is cooked.
Nutrition Facts : Calories 741 calories, Fat 40g fat (12g saturated fat), Cholesterol 181mg cholesterol, Sodium 1204mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 2g fiber), Protein 50g protein.
QUAIL CASSEROLE
I have a really cool cookbook called "The Washington Cookbook" which is a compilation of recipes from Washington state compiled in 1982. This is a wild game recipe I have never tried posted in response to a request from the wild game forum. The original recipe calls for simply "flour & salt" with no measurement so the 1 cup flour is a guess. If you make this please let me know so that I can change it to the appropriate amount. Prep time is approximate.
Provided by ladypit
Categories Quail
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- Mix the flour and salt (more salt to taste).
- Split the birds down the back and dust them lightly with the flour and salt mix.
- Melt the butter in a skillet and place the birds skin side down. Turn over and sautee until they are brown on both sides.
- Place the birds in a large casserole with a lid. Chop the mushrooms and add them, along with the parsley, to the top of the birds.
- Pour in enough wine to cover the birds half-way. Cover.
- Bake for 1 hour.
- To serve, spoon the wine gravy over the top.
Nutrition Facts : Calories 777.9, Fat 42.1, SaturatedFat 17.1, Cholesterol 206.3, Sodium 272.5, Carbohydrate 28.8, Fiber 1.4, Sugar 2.2, Protein 48
ROASTED QUAIL WITH BRIOCHE AND CHORIZO STUFFING
If you wish to prepare the sauce ahead of time, simply heat 2 teaspoons of extra-virgin olive oil in a small saucepan, add the shallots, and proceed with the recipe, but do not whisk in the butter. To serve, reheat the sauce in the skillet used to brown the quail, bringing it to a gentle simmer, and stirring with a wooden spoon to scrape up the browned bits on the bottom of the skillet. Whisk in the butter as directed.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F.
- For the Quail and Stuffing: Spread the brioche cubes on a baking sheet and bake until dry but not browned, 8 to 10 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until crispy, about 3 minutes. Add the celery, garlic, onion, sage and apricots and cook, stirring occasionally, until tender, about 8 minutes. Transfer to a large bowl and cool slightly.
- Add the brioche cubes to the vegetables and toss. Add the egg, salt, pepper, and enough of the chicken broth to moisten the bread, and toss.
- Season the quail inside and out with salt and pepper. Stuff each quail loosely with the brioche mixture and tie the legs together with kitchen twine. Put the remaining stuffing into a lightly buttered casserole dish. (The recipe may be prepared up to this point 1 day ahead, covered, and refrigerated.)
- Bake the stuffing until browned on top, about 30 minutes. Meanwhile, heat 1 tablespoon of the remaining olive oil in an ovenproof medium skillet over high heat. Add half the quail and cook, turning as each side gets a rich mahogany brown, about 8 minutes in all. Transfer to a low roasting pan or casserole dish just large enough to hold the quail. Repeat with the remaining quail, adding more olive oil if necessary. Reserve the skillet and drippings. Transfer the quail to the oven and roast until an instant-read thermometer inserted in the cavity reads 160 degrees, about 20 minutes.
- For the Sauce: Add the shallots to the reserved drippings in the skillet over medium heat and cook until tender, about 5 minutes. Add the red wine and simmer until reduced by about half, stirring occasionally with a wooden spoon to scrape up the browned bits. Add the demi-glace or chicken stock, the apricots and currants. Simmer until fruit is tender, 8 to 10 minutes. Remove from the heat and keep warm.
- Transfer the quail to a plate and tent loosely with foil. Whisk the butter into the sauce a bit at a time until the sauce is glossy and coats the back of a spoon. (If necessary, gently reheat the sauce before whisking in the butter off the heat.)
- To serve, spoon some of the stuffing into the centers of 4 dinner plates. Set 2 quail on top, spoon some sauce over, and ring with some of the Wilted Greens.
- Heat the olive oil in a large skillet over medium-high heat. Add the shallots and chard stems and cook, stirring occasionally, until brown, about 6 minutes. Stir in the chard leaves and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper.
BAKED QUAIL WITH MUSHROOMS
Make and share this Baked Quail With Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1/3 cup flour, salt, and pepper; dredge quail in flour mixture; set aside.
- Melt 2 tablespoons butter in a big skillet; add in mushrooms and saute 4 minutes.
- Remove mushrooms from skillet; set aside.
- Melt ½ cup butter in skillet; brown quail on both sides.
- Remove quail to a 1 ½ quart casserole.
- Add ¼ cup plus 1 tablespoon flour to pan drippings; cook 1 minute, stirring constantly.
- Gradually add in chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly; stir in mushrooms.
- Pour mushroom gravy over quail; cover and bake in a preheated 350° oven for 1 hour.
- Serve over rice.
Nutrition Facts : Calories 532.1, Fat 33, SaturatedFat 16, Cholesterol 133.7, Sodium 843.1, Carbohydrate 14.6, Fiber 0.8, Sugar 1.7, Protein 25.9
GRANDMA'S QUAIL
My grandmother cooked very easy and delicious recipe for the guys during quail season. Pheasant can be substituted for the quail.
Provided by Jen Lee
Categories 100+ Everyday Cooking Recipes
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
- Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
- Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
- Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.
Nutrition Facts : Calories 779 calories, Carbohydrate 25.3 g, Cholesterol 206.4 mg, Fat 49.9 g, Fiber 0.9 g, Protein 54.2 g, SaturatedFat 15.6 g, Sodium 248 mg, Sugar 0.2 g
ROAST & MARINATED QUAIL WITH WARM SPRING VEGETABLE SALAD
This elegant, restaurant-style main course makes the most of seasonal spring vegetables
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 50m
Number Of Ingredients 17
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the marinade ingredients in a shallow bowl and set aside. Season the quail inside and out with salt and pepper. Heat the oil in an ovenproof frying pan, then brown the quail well on all sides. Add the butter and baste the quail. Then pop into the oven for 10 mins. Leave the quail to rest for a few mins until just cool enough to handle.
- Using a large serrated knife, carefully halve each quail straight down the middle, then submerge in the marinade and leave to rest while you make the rest of the dish.
- For the potato salad, mix the crème fraîche, mascarpone, vinegar and spring onions with some salt and pepper. Set aside. Heat the oil in a frying pan and sizzle the potatoes for about 5-10 mins, tossing occasionally until golden.
- Tip the hot potatoes into a bowl and fold through the crème fraîche mixture to bind and dress them. Set aside.
- Snap the tough ends off the asparagus, peel the stalks, then cut each spear in half at an angle. Bring a large pan of salted water to the boil.
- Cook the asparagus in the boiling water for 2 mins until tender but retaining a slight crunch. Drain well. Place in a small bowl and, while still steaming hot, spoon over and toss through a couple tbsp of the marinade. You are now ready to serve.
- Spoon half the potato salad into the centre of a large dinner plate. Lift the quail from the marinade and lay 2 halves, breasts facing inwards, on top of the potato salad. Scatter the leaves evenly around the edge of the plate. Tuck the asparagus spears in a circular fashion among the salad leaves with the tips pointing out. Coat the quail and drizzle the leaves with a little more of the marinade, then serve.
Nutrition Facts : Calories 718 calories, Fat 51 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.41 milligram of sodium
QUAIL AND LENTIL CASSEROLE
Provided by Marian Burros
Categories dinner, casseroles, one pot, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Pour boiling water over the lentils in a bowl, and set aside for 30 minutes. Drain well.
- Season the quail with salt and pepper and dredge lightly with flour.
- Heat the butter and oil in a large saute pan, and brown the quail all over. Set the birds aside.
- Add the bacon, and cook until it is crisp. Drain, and pat dry.
- Add the onion, garlic and thyme, and cook gently until the onion has softened.
- Add the tomatoes, drained lentils, stock and wine, and season with salt and pepper. Cover, and simmer for 5 minutes. Uncover, and simmer for an additional 20 minutes, until the lentils are tender.
- Add the quail, and simmer, in covered pan, for 10 to 15 minutes longer or until the quail are cooked and the lentil mixture has thickened.
- Serve directly from the pan, and sprinkle with additional herbs for garnish, if desired.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 22 grams, Carbohydrate 54 grams, Fat 36 grams, Fiber 6 grams, Protein 50 grams, SaturatedFat 10 grams, Sodium 2119 milligrams, Sugar 14 grams, TransFat 0 grams
SHERRIED QUAIL CASSEROLE
Time 35m
Number Of Ingredients 8
Steps:
- Sauté the quail in butter for 10 minutes. Remove the birds and sauté onions and celery in butter remaining in skillet for 5 minutes, stirring constantly. Add the cornstarch dissolved in bouillon and cook, stirring constantly until thickened. Stir in sherry and parsley. Arrange quail in shallow casserole and pour sauce over them. Bake in moderate oven (350°F) for 15 minutes.
Nutrition Facts : Nutritional Facts Serves
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- Preheat oven to 350°F. Stir together 1/3 cup flour, salt, and pepper in a shallow dish. Working with 1 quail at a time, dredge in flour mixture, shaking off excess, and transfer to a baking sheet, placing quail in a single layer. Set aside.
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- Return skillet to heat over medium-high. Melt remaining 1/2 cup butter in skillet. Add 3 quail. Cook, swirling skillet occasionally, until quail are lightly browned, 3 to 5 minutes per side. Transfer to a 2-quart baking dish. Repeat with remaining 3 quail.
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